August 2009
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Month August 2009

Entries 5 Total

Asian-Style Duck Soup

Aug 31, ’09

The waiter looked at me funny when I asked for the duck carcass at Peking Duck House during dinner last week. I think he was surprised only because I wasn’t one of his regular customers asking for it. I’m sure they use the duck excess to make other dishes, but the way I see it, I should be able to take the carcass home myself if I paid $40 for their Peking duck.

At home, I was able to salvage a lot of meat from the carcass. I spent the rest of the rainy weekend making stock out of the bones. I made a very hearty soup out of the entire thing using rice vermicelli noodles, but feel free to use udon or soba; just cook according to package instructions. I was able to make several servings of soup with this recipe. I added smoked tofu in one, carrot tops and dried mushrooms in the other and homemade meatballs another time. It was the soup that kept on giving.

Ingredients:
For the duck stock:
1 duck carcass from your Peking Duck order, chopped in pieces so they fit in your pot
1 carrot, chopped
1 celery, chopped
2 scallions, chopped
1 onion, chopped
1 cinnamon stick
2 star anise
1 bay leaf
salt

For the duck soup:
rice vermicelli
leftover duck meat
baby bok choy, chopped
1 bunch of scallions, thinly sliced
half a bunch of cilantro, finely chopped
2 cloves garlic, minced
1 small knob of ginger, peeled, grated
fish sauce
light soy sauce
lime juice

1. Make duck stock like you make any stock. Store in plastic containers in the freezer until ready to use. Before eating the duck soup, heat the duck stock in a small pot. Add garlic, cilantro and ginger and let boil to absorb the flavors. Stir in the meat and the baby bok choy for a couple of minutes until the greens wilt.
2. Separately, boil some water to cook the noodles. If using rice vermicelli noodles, you only need to cook them for 15 seconds. Remove from boiling water and add to individual soup bowls before serving.
3. Ladle in flavored duck broth to bowls with noodles. Top with scallions. Drizzle with some soy sauce, fish sauce and lime juice to taste.

Related post/s:
Peking Duck House restaurant review from 2002
A version of this soup with somen noodles

Comments (4)

Beet and Beet Greens Salad

Aug 26, ’09

It’s really not the time to be using the oven but when I saw beets in the supermarket, I all of a sudden had a craving. So off I went home after watching Julie & Julia with three gigantic beets and their greens stuffed but peeking from my tote bag.

Have I told you my Belize beet story? I’ll tell you again anyway. In 2003, the Dr. and I went to the Cayo District in Belize and stayed in Ian Anderson’s Caves Branch where we rented a jungle cabana with the shower pail outside. Buffet meals were included and when it was time to eat, you had to sit with other guests in the mess room and make new friends. The staff was announcing the menu for dinner and everyone was quiet and paying attention. The second beets were mentioned, the Dr. and I–and I’m not exaggerating here–simultaneously squealed, Yay! Beets! out of the blue. I don’t know–it just came out. We had a big laugh about it, but I don’t think we made friends that night.

At home, I readied a bath of water for the greens to easily clean the soil off. I prepared the beets for roasting and turned the A/C on high. I wore disposable gloves when I peeled them just so I don’t stain my hands. I dropped the first batch of dressing and broke a glass jar, so I had to do it again.

The hour-long roasting and the peeling with disposable gloves have always turned me off when cooking beets, but I also come from the school of if-you-work-for-it-it would-taste-better. This salad really did.

Ingredients:
3 large beets, tops chopped off with an inch of the stalk intact
beet tops, harder stalked removed, thoroughly washed, chopped in half to fit a pot
a dollop of mustard
balsamic vinegar
oil
salt

1. Wrap the beets in aluminum foil and roast in the oven for an hour or until done. Check for doneness using fork; it should give but not too easily. Remove from oven and place on a chopping block. Open the foil to let cool.
2. In the meantime, boil some water and prepare an bowl of water with ice cube in the sink. Add the beet greens to the boiling water and cook for about 30 seconds. Remove to the ice bath to stop cooking. Squeeze out excess water and chop in smaller chunks. Loosen to a salad bowl.
3. Make the dressing. In a small glass jar, combine the rest of the ingredients and shake to mix.
4. When beets are cool enough to handle, peel by hand. Chop beets in manageable pieces and toss with the beet tops. Drizzle with dressing.

Related post/s:
Try beets with a poached egg
No-stain golden beets

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Chicken Sausage Yogurt Salad in Pita Pockets

Aug 24, ’09

I discovered chicken sausages by accident. When we invited a few of our friends to our summer rental in Ulster Park upstate, I bought them for the lone vegetarian guest. I honestly thought they were vegetable sausages because the typeface of the packaging focused on the herbs and spices. Artichoke sausages it said; cilantro and garlic sausages, even. I just didn’t notice the smaller “chicken” word underneath. I blame bad design!

They came out of the grill and the meat eaters ate them all anyway. I liked them for the spices and adding them to a salad required less salt and pepper because of the flavor they already had.

I bought a few more during this week’s heat wave to pack a light and summery lunch to work. I used English cucumbers here which are not waxed and can be eaten with the peel–they’re the ones you see wrapped in clear plastic. When I ran out of pitas, I ended up just eating the leftover as a simple salad. You can use any plain yogurt for the dressing, but I found that the Greek kind was best because it’s less sour. Wrap the pitas tightly in foil and they make great picnic lunches for your group of friends–as long as they eat chicken.

Ingredients:
spiced chicken sausage with cilantro, sliced
whole wheat pita pockets, lightly toasted
1 small tub plain Greek yogurt
1 small English cucumber, diced
1 tomato, chopped
a handful of mixed greens
1 small red onion, thinly sliced
lemon juice
mint leaves, finely chopped
salt, pepper

1. Using a small skillet, fry chicken sausage over medium heat until golden brown. Set aside.
2. While cooking the sausages, combine all the vegetables and mint in a bowl as if making a salad. Season with salt and pepper. Toss with a dollop of Greek yogurt and mix well. Drizzle with lemon juice. Add chicken sausage and toss again.
3. Slice off the top edge of the pita bread to open. Don’t waste that piece; put it inside the pita, too. Spoon in the yogurt salad with chicken sausage.

Related post/s:
Saravanaa Bhavan has raita, or yogurt-based dip
Get your Greek fill at Kefi, one of my favorite Greek restaurants

Comments (0)

Famous Sichuan

Aug 12, ’09

10 Pell Street between Bowery and Doyers
212/233.3888
$30 for two, without drinks, with tip
♥ ♥

My craving for spicy Sichuan food still hasn’t abated. In less than a week, I’ve traveled to Flushing, Queens for Spicy & Tasty and met another friend in midtown to eat at Szechuan Gourmet. It’s so hot in New York City right now, I can only crave spicy food to cool me down. With Sichuan peppercorns, the spice is not in the front of your mouth but at the end of each bite. The roof of your mouth numbs a little bit and you break into a small sweat. You ever wonder why countries with hot weather eat a lot of spicy food? It’s all about that sweat. Sichuan kind of spicy is deliriously satisfying.

I wouldn’t have noticed Famous Sichuan if the line wasn’t so long to get in Joe’s Shanghai. Unlike Joe’s, there’s no queue outside milling around the black garbage bags on the sidewalk. We walked in across the street because it was a sure bet that we would start to eat in five minutes and pay our bill by the time our number at Joe’s Shanghai got called.

I ordered my usual set: Dan Dan noodles, smoked tofu with celery and string beans with minced pork. While the two vegetable dishes are not traditionally spicy at all, the Dan Dan noodles is my go-to Sichuan dish. All of them together make a good meal for less than $30 without the crowd and the wait time.

Related post/s:
Behold: Spicy & Tasty
Peppercorns, which really belong to the citrus family, were illegal until 2005 because of a citrus parasite. Now you can buy them from Asia Food Market.

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Mark Bittman’s Pea Dip

Aug 11, ’09

Mark Bittman’s pea dip recipe was such a big hit with our friends, I’m posting our revised version up. This is smoother and less chunkier which made it just right on top of grilled slices of bread and as a side to a perfectly cooked leg of lamb.

Ingredients:
1 box of frozen peas
1 cup vegetable stock, or as needed
3 tbsps pine nuts, toasted, then roughly chopped
1 cup freshly grated Parmesan
4 cloves of garlic, minced
a handful of mint leaves, chopped
lemon juice
oil, salt, pepper

1. Put peas in a pan with just enough stock to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put cooked peas in a food processor or blender, and add just enough cooking liquid to start purée.
2. When purée is relatively smooth, add pine nuts, cheese, garlic, mint and olive oil. Season with salt and pepper. Purée some more. Taste and adjust seasoning, then thin with more liquid if necessary. Squirt some lemon juice before serving.

Related post/s:
I never really use green peas, but here’s a recipe using sugar snap peas
Here’s a salad from the sorely-missed Tasting Room

Comments (1)